• Prep-time: / Ready In:
  • Makes 9 cups
  • Serving size: 2¼ cup
  • Print/save recipe

Hominy gives this soup an unmistakable chewy texture and subtle corny flavor that pairs perfectly with Southwestern seasonings. The brothy base is enhanced with chili powder, cumin, oregano, and garlic to set the stage for hominy, pinto beans, and bell pepper, which give this dish hunger-busting substance. A dollop of homemade Tofu Sour Cream adds a delicious tangy element to each serving, while creamy avocado and fresh cilantro round out the Mexican-inspired flavor profile. If you like it spicy, feel free to add a drizzle of your favorite hot sauce before slurping down this irresistible hominy soup! 

Tip: If you can’t find the yellow hominy, then white hominy works just as well.

For more inspiration, check out these tasty ideas:

By Ellen Boeke,

Ingredients

Instructions

Nutritional Information:

Per serving (2¼ cup): 0400 calories, 65 g carbohydrates, 14 g protein, 9 g total fat, 1 g saturated fat, 0 g cholesterol, 485 mg sodium, 15 g fiber, 6 g sugar

Note: Nutritional information is provided as an estimate only.

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Comments (9)

(5 from 2 votes)

Recipe Rating

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Joe A

What if you don’t have a pressure cooker?

Lisa, Forks Over Knives Support

Hi Joe, As this recipe uses canned beans and hominy, which are already cooked, you could make it on the stove top without too much fuss at all. Use a large pot and sauté the ingredients as per step 1. Then add the ingredients listed in step 2 (up to black pepper). Simmer for about 10 to 20 minutes until it looks and tastes cooked. Stir in fresh cilantro and serve as per step 3. If you decide to try it, let us know how it goes!

Janie

Surprisingly delicious and filling. The broth is nicely seasoned. If you like it spicier, go for it.

Melissa

I love hominy so I am thrilled to see this recipe! I am also unable to print/save it. Like Bob, it opens to a blank page. 🫤 Looking for help so I can keep this yummy looking recipe.

Mary Wujcik

I'd like to try this, but I don't have that kind of cooker. I just have a regular stove. What are the instructions for making this soup with my stove?

Bob

Trying to print, but all that come up is a blank page.

Rena

I am not able to print myself. It says there's an error.

Michele

I couldn’t print it either so I took a couple of screenshots… Not ideal but at least I’ve got it until they fix it…

Lisa, Forks Over Knives Support

Hi Bob, Thank you for letting us know. We've reported the issue to our tech team and hope to have it resolved soon.

About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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